something green

Even though I have long moved out of home, I still talk to my mum most days.
We live a long way away from each other, meaning a casual drop-in for a cup of tea and a catch up is unfortunately not a regular enough occurrence – so our daily phone call is the next best thing. We talk about all manner of things: the garden (her’s); the animals; dad’s latest project (wood-fired pizza oven); my daughter O’s latest word (“bugger”, not sure where she learnt that one…?); and always food. The discussion of what I have planned for dinner is then always followed by mum asking “…and something green?”. Growing up, I can’t remember a dinner that didn’t include something green – something my mum is evidently still passionate about (even from 600km away).

asparagus-1

So these are for you, Ma – two ‘something green’ tarts. Super speedy, super delicious, and super green. Perfect for a light lunch or speedy supper (with a big green salad of course!).

brocolli-2

‘Something green’ tarts

(makes 2 large tarts)

ingredients:
125ml creme fraiche
1/2 cup grated parmesan
zest 1/2 lemon
1 bunch broccolini
1 bunch asparagus
2 tbsp olive oil
2 sheets butter puff pastry
1 tbsp milk

salt & pepper
extra parmesan for serving

method:
Preheat oven to 220ºC (200º fan forced).

In a small bowl combine creme fraiche, 1/4 cup parmesan and lemon zest. Add salt and pepper to taste.

Wash and trim broccolini and asparagus and toss with olive oil.

Place puff pastry onto 2 baking trays lined with parchment. Score a 2cm border around the edges of the pastry and prick the inside of the pastry with a fork.

Spread the creme fraiche mixture evenly across the 2 pastry sheets, leaving border uncovered. Top one sheet with broccolini and the other with asparagus.

Sprinkle remaining parmesan over the tarts and brush the boarder with milk. Bake for 15mins, or until pastry is puffed and golden.

Allow to cool slightly before slicing and serving scattered with some extra parmesan and a drizzle of olive oil.

asparagus-2

images © tilly pamment 2016
This entry was published on October 25, 2016 at 7:30 am. It’s filed under savoury, tarts and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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